Freeze-drying Opportunity

Freeze-drying presents an innovative opportunity to solving food security challenges. The process enables us to extend the shelf life of food for up to 25 years without the need of refrigeration. This directly reduces food waste from farms and enables us to build food reserves available for supply during emergencies, natural disasters, and seasonal shortages. Freeze-drying is superior to other preservation methods as it retains most of the foods original nutritional value, including essential vitamins and minerals. This process removes approx. 98% of all moisture, which inhibits the growth of bacteria, mould and yeast, all common causes of food spoilage. Reducing spoilage in this way extends the usability of food and reduces post-harvest losses. The reduction of moisture content makes freeze-dried foods lightweight and compact, making them easy to store and transport. This makes them more portable and an efficient way to distribute food aid to remote or disaster-stricken areas. As freeze-dried foods do not need to be refrigerated, they can be stored at room temperature, which simplifies logistics and reduces energy costs associated with cold storage, this is a game changer for Africa is many regions experience limited or unreliable electricity. Freeze-drying enables the preservation of a diverse range of foods, such as fruits, vegetables, meats, and even complete meals. This variety helps meet diverse dietary needs and preferences, providing balanced and notorious options. By incorporating freeze-drying into the African agricultural value chain we are able to stabilise food prices by extending the marketability of surplus produce, which in turn leads to economic stability benefiting both producer and consumer.